Relais & Châteaux is an exclusive collection of 500 of the finest charming hotels and gourmet restaurants in 60 countries. From the vineyards in Napa valley to the beaches in Bali, from the olive trees in Provence to the lodges in South Africa, Relais & Châteaux offers all the stops on the finest route for discovering each special place and country.
In all our properties, each maître de maison draws upon his unique experience and passion to share the authentic culture and tastes of his region with every guest.
Magical places and memories of a lifetime: whether it be a romantic weekend or to celebrate the important moments of life such as birthdays, anniversaries, honeymoon or family reunions.
Established in France more than 50 years ago, Relais & Châteaux has become a renowned reference of excellence in the hotel and restaurant world. The Association's mission is to spread its unique art de vivre across the globe by selecting outstanding properties with a truly unique character.
Nestled next to the Tusket River within a UNESCO Biosphere Reserve, Trout Point is the premier wilderness destination in Atlantic Canada. Positioned so that every room and cottage boasts water views, this magical place shelters its guests in an utterly civilized outpost amidst the Acadian Forest: an enchanting location in which everything is created for a most relaxing time. The Lodge provides unique Nova Scotia experiences: gastronomy—the kitchen uses local seafood and produces its own cheeses, smoked salmon, and gravlox—and romance, as well as fishing, swimming, hiking, kayaking, and canoeing. And if the mood strikes you, enjoy an in-room massage or a cooking class!
Famous for its tides that reach record heights - fourteen metres in some places - its constantly changing beaches and its coast inhabited by whales, New Brunswick is one of the most beautiful parts of Canada. On the heights of St. Andrews, overlooking the little harbour below, stands a private and romantic country house built in 1897, decorated in polished wood and marble and featuring period fireplaces, four-poster beds and precious objects. Between dinners that celebrate the sea and Chef’s organic garden and massages with essential oils, discover the famous botanical garden of Kingsbrae containing, within eleven hectares, almost 50,000 species of flowers, a series of footpaths, a Dutch windmill, a maze of cedar trees and various other horticultural treasures.
Classified as a “biosphere reserve” by Unesco, the region of Charlevoix is one of the best preserved places on the planet. It is also one of the largest inhabited craters in the world: the impact left by a meteorite 350 million years ago has given this part of Québec a unique landscape. On the banks of the Saint-Laurent River, from where you can see the spouting whales, the Authier family has created a beautifully restful little hotel with opulent interiors, an excellent wine cellar and delicious authentic food including homemade viennoiseries (the breakfasts are a delight) and fish smoked on site.
Like Charles Dickens, you will be fascinated by the city of Québec; this “Gibraltar of America” with “its giddy heights, its citadel suspended, as if it were in the air, its picturesque steep streets...”. The Auberge Saint-Antoine, nestled in the heart of the first city to be founded in North America, stands on a unique archaeological site. When it was built, many relics from French and English colonial times were discovered. Today, they adorn the chic interiors of this historical location with its irresistible charm and gourmet cuisine.
Restaurant of a Grand Chef Relais & Châteaux in townView details
Yvan Lebrun’s motto is “simplicity and precision”. And it seems to have worked for this chef, originally from the little fishing village of Cancale in Brittany, and his partner Rolande, since together they have created one of the best restaurants in North America. His love of food, the pure delight of his guests, spurs him on to combine the very best of French and Quebec culinary tradition, the gifts of the sea and the land, and the noble and the rustic to. Here, hearts of palm are made into flour, dandelion honey becomes a smooth ice cream, maple syrup appears regularly in harmonious creations and, of course, oysters have a starring role.
Restaurant of a Grand Chef Relais & Châteaux in townView details
In the heart of Montréal, the restaurant Toqué, with its light-filled dining room and its contemporary atmosphere, is the meeting place for gourmets in search of new flavours to share with friends. The chef, Normand Laprise, is far from being a solitary artist. He supports local suppliers and farmers through his cuisine, true artisans of taste who help turn his culinary experiences into truly great moments of discovery. Vegetables, wild herbs, seafood, wild mushrooms, edible flowers, duck, beef, lamb, fish… The finest products from Québec are featured and the dishes featured in a menu of seven pictures. Accompanied by a superb, audacious wine list. The taste of Québec in all its freshness!
A stay at Manoir Hovey comes with the promise of an abundance of fresh air in a scenic, unspoilt part of Quebec, close to the U.S. This charming manor is nestled amongst English gardens and forest on 600 meters of lakeshore and cultivates a romantic and authentic way of life. Rates include an abundance of year-round recreational facilities on-site making the Manor a destination in itself. The culinary arts are scrupulously upheld, enhanced by an 850 reference wine list and an exceptional selection of Quebec cheeses. A wonderful getaway in all seasons and only 80 minutes from Montreal.
Restaurant of a Grand Chef Relais & Châteaux and hotel in the countryView details
Epicurean and romantic are the best words to describe Langdon Hall. Romantic with its gracious interiors of warm tones, silky fabrics and wood panelling detail, its tranquil grounds and gardens, where one can sit under a century old tree sipping fine wine or relax by the lily pond reflecting the elegant lines of the manor. And epicurean with its exceptional cuisine. In the kitchen, every detail counts for young chef Jonathan Gushue, who even makes his own butter, and as a result each meal is an unforgettable moment. Gushue’s menus are updated several times a week in order to provide the best ingredients sourced from local farms, fields, forest and waters all of which he turns into sophisticated compositions that match the elegance of the setting. For added relaxation, the spa offers the very best in body and beauty therapies. Just an hour and a half drive from Toronto and the Niagara area, this is the address for those who love beauty.
Restaurant of a Grand Chef Relais & Châteaux in townView details
Contemporary design in a Victorian house, with warm colours and local materials, serves as décor for the modern, intuitive, creative cuisine by Grand Chef Jerôme Ferrer. Gaspésie lobster cappuccino with shavings of truffle, ravioli of Alaskan crab claw and lettuce with rice, foam of beurre blanc with Tahiti vanilla; minute Buffalo Tartare, mixed watercress salad, carpaccio of smoked Boileau venison with crunchy vegetables… The à la carte menu, based on the best produce Quebec has to offer, is a delightful invitation to explore the wide open spaces of Canada.
